What inspired you to write your book?
It was inspired by my husband, who is just ridiculous about his love for hops – he’ll snack on them, right off the bine!

Over the past few years, I’ve played around with the use of hops in cooking, but there’s not really a ton out there on it… so I had to experiment, develop my own techniques, etc. It’s been a lot of fun, and really tasty – hops are a great way to add unique flavour and interest to food.

So, I ended up writing a whole book on cooking with hops – the first of its kind. It covers everything from buying the various forms of hops, to growing your own, to the organic chemistry involved in the flavours of hops, and how to extract them. There are recipes for hop shoots, leaves, and – mostly! – the flowers.

It’s a great book for anyone who likes to experiment with new flavours – you don’t even have to like beer, to benefit from the use of hops in cooking!

About your Book:

Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily?

As a recipe developer / cookbook author married to an enthusiastic hophead, Marie Porter has created many amazing recipes featuring the bitter flower. These recipes have been wildly popular not only with her friends and family, but on her food & lifestyle blog, Celebration Generation. Now, she has developed an entire cookbook of hop recipes – the first of its kind!

While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them!

From condiments, sides, and main dishes, to beverages and desserts, Porter shares delicious recipes utilizing hops of various flavour profiles – playing up their unique characteristics – to create recipes full of complex flavour. . Much like salt or lemon juice can be added to dishes to perk them up, a small amount of hops – used wisely, and with specific techniques to do so in a balanced fashion – can really make a dish sing.

Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!

“Hedonistic Hops” includes helpful information on growing and harvesting fresh hops at home. Hops are easy to grow, look beautiful, and provide even more bounty than you’d expect: The leaves and shoots are also edible, and delicious! Hedonistic Hops includes recipes for using not only the cone/flower of the hop plant, but also the leaves and shoots. Spoiler: Hop leaves taste even better than grape leaves!
In addition to home grown hops,“Hedonistic Hops” contains straight forward information on how to obtain and use the various forms of commercially available hops – Fresh, dried, pellets, etc.

Hedonistic Hops: The HopHeads’ Guide to Kitchen Badassery includes over 50 recipes, and feature gorgeous full colour photography for each recipe. Measurements are provided in both US and metric units.

Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep. Sprinkle chicken generously with salt, allow to air dry while preparing glaze.

In a medium saucepan, bring IPA and 1/4 cup of the hops to a boil. Turn heat down to medium-low, simmer until it has reduce to about half the original volume. (Just eyeball it!).

Once IPA has reduced, add honey, jalapeno, cloves, orange zest/juice, and a pinch of salt. Bring back up to a simmer, simmer for about 10 minutes. Add remaining hops, simmer for 5 more minutes. Pour glaze through wire strainer, discarding solids left behind. Return to pot and keep warm while preparing chicken wings.

Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch). Transfer fried wings to a large bowl, toss with glaze, and serve hot!

What formats are your books in: Print

How do you see writing a food/cookbook as different from writing other genres of books?
As someone who’s also written a disaster memoir (“Twisted: A Minneapolis Tornado Memoir”) and several sewing manuals… I’d say that the process of writing a cookbook is far more exacting.

With my sewing manuals, it’s about photos, and describing what’s in the photos. It’s talking in generalities, so that the reader can best apply your information to their situation.

With cookbooks, you need to pay a lot of attention to the information, conversions, formatting, and accuracy. Especially with baking books, you need to be incredibly specific – there’s not the level of adaptability that I have to write into sewing manuals, for example.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Know your voice, and use it. The cookbook genre is incredibly saturated, so standing out is important. Know what makes you, your voice, and your recipes different, and be sure to leverage that.

How did you decide how to publish your book and where is it published through:
My book is published through my company – Celebration Generation – and distributed through Ingram.

I did a lot of research before I settled on how I wanted to publish. From everything I came across, I decided that traditional publishing was not for me, for myriad reasons: Control, lifespan, and profitability, mostly.

I did cave in and accept a contract with a reputable publisher at one point, though… and that just served to confirm my decisions about self publishing. I will likely never see a dime in profit from my work on that book, while they continue to profit from it.

Author Bio:
Marie Porter is an Aspergian polymath, which is just a fancy way of saying that she knows a lot of stuff – and does even more stuff – with a brain that runs on a different operating system than most.

Because of that OS, her career has spanned across many facets: She’s a trained mixologist, competitive cake artist, professional costumer, and – last but not least – author. As of 2016, her written works include 6 cookbooks, 6 specialty sewing manuals, and a tornado memoir.

Her work has graced magazines and blogs around the world, she has costumed for Olympians and professional wrestlers, has baked for brides, celebrities, and even Klingons. Marie is now proud to share her wealth of multi-disciplinary knowledge and experience with cooks and seamstresses around the world.

What inspired you to write your book?
Writing down great recipes from family gatherings around a grill inspired me. I have kids of my own, my parents visit often- making good food for good times is instilled in my family, and I wanted to share it with others.

About your Book:
Grilling, or Barbequing, is a true American tradition.

Barbeques are popular for events such as the 4th of July, birthday parties, receptions, or going away parties. No matter why you have decided to plan a grilling party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. If you are truly serious about mastering the art of the Grill, then this book will spare you the embarrassment and headaches of learning from needless “misteaks” (pun intended).

Tips include:

–Planning Ahead
–Choosing a Grill for the Right Occasion
–Maintaining Your Grill
–Planning the Perfect BBQ Party
–Tips for Better Grilling

How do you see writing a food/cookbook as different from writing other genres of books?
Trial and error of recipes takes time and patience. Then to write a recipe that the general population can recreate at home can be difficult. There is a dialogue between author and reader that needs to guide and teach, while at the same time inspire.

What inspired you to write your book?
Writing down great recipes from family gatherings inspired me. I have kids of my own, my parents visit often- making good food for good times is instilled in my family, and I wanted to share it with others.

About your Book:
Looking for a quick, easy and gluten free breakfast? Look no further!

Breakfast seems to be one of the toughest meals for those new to a gluten-free diet. Many people new to the lifestyle wonder about the various options, what is available and what is easy. Yet once you realize all the naturally gluten-free options there are plus what recipes you can easily recreate yourself, the possibilities for a healthy, filling breakfast are infinite.

1. Prepare a sheet of wax paper with powdered sugar for rolling.
2. Add Almond flour, oats, protein powder, dates, honey, sugar, salt, cinnamon, vanilla and 1 tablespoon water to food processor. Process on high until mixture comes together as a dough (about 2 minutes).
3. Remove dough from your food processor to prepared wax paper.
4. Pour raisins over dough and press into dough.
5. Press or roll dough into a 7×7 square on the wax paper (should end up around 3/4 inch thick).
6. With a pizza cutter or knife cut into 10 equal sized bars. Place on a plate or board and freeze for about 15 minutes.
7. Remove from freezer and drizzle with melted white chocolate (optional). Return bars to the refrigerator or freezer to harden.
8. Store in an airtight container or bag in the freezer or refrigerator. Good frozen or thawed.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Trial and error of recipes takes time and patience. Then to write a recipe that the general population can recreate at home can be difficult. There is a dialogue between author and reader that needs to guide and teach, while at the same time inspire.

Author Bio:
Family, Friends, and Food are the three most important aspects of my life.

What inspired you to write your book?
Some years ago, I started making up recipes to fit the health needs of specific family and friends. After moving to Hawaii, I started systematically altering dishes of my own, my mother’s family recipes that she handed me down, and of others to include higher nutrient density, to be lower on the glycemic index, and to be pH balanced. My family and friends seemed to really love these dishes and began asking me for my recipes. I have never cooked strictly by a recipe and did not have my original recipes nor my altered recipes written down. So, I spent two years watching myself cooking and recording my recipes. It seemed easier to just put them all in a little book and I am so glad that I did because now I can use it too!

About your Book:
There are over 50 original recipes in this book and all are very delicious and healthy foods–many entire meals. The recipes included are from my personal collection that I have created over a 40-year span of time and that I have refined over the years to be healthy versions for the gut and heart, reflecting modern knowledge about excellent nutrition and well-being.

Best of all in this book, you will be given cooking tips throughout that will help you become a skilled and creative cook with gut and heart health in mind. Once you have learned these 50+ recipes, you will have not only a great daily diet, but also the ability to make up your own variations of a large selection of types of dishes and alter any recipe you find on the internet or otherwise into a healthy but very tasty version of your own that will serve your own dietary needs. “Mom’s Island Bakens” is not only a recipe book, but also a course in how to cook and to alter recipes to your health specifications. Reading this book will demonstrate to you, for instance, how to take an old family recipe of your own mother’s and make changes to it that render it healthier—and yet satisfy your yearning for the comfort of her cooking. Furthermore, many of those delicious looking recipes you come across while surfing the web can also be altered to a healthy version for heart and gut and some of those have been included in this book as well.

Cuisine Style or Food Genre
health food

Sample Recipe or Food Advice
From “Mom’s Island Bakens”:

Mom’s Island Ginger Bread
(Preheat oven to 350 degrees)

Ingredients:
1/2 cup organic olive oil (or a little less since
you are also using flax meal)
1/2 cup organic raw agave
1 organic omega-3 egg
2 tablespoons black strap molasses
1 and ¼ teaspoon baking soda (organic or
Red Mill Brand)
1 & 2/3 cup organic white whole wheat flour*
or gluten-free flour mix (see page 22)
3 tablespoons ground ginger
½ teaspoon clove powder (optional)
1 tablespoon cinnamon**
½ cup boiling drinking water (or use coffee
instead of water for an extra rich flavor)
1 tablespoon organic vanilla
pinch of Himalayan salt ***
5 tablespoons of organic flax meal
1/4 cup chopped walnuts (or use pecans)
1/4 cup organic raisons (optional) ****
Directions
1. I usually double this recipe and use a glass baking dish that is 12” by 8”.
2. Mix all dry ingredients except raisons and walnuts (flours and baking soda first, then salt and spices) and then in a separate bowl mix all wet ingredients (except boiling water). Add them together in one bowl. Mix well, and then add hot water to mixture (don’t forget the hot water like I did once or you will have a very dry bread).
3. Grease 6” by 10” glass cooking dish with olive oil and lightly flour (dumping excess flour out in trash). I however usually double this recipe and then use an 8” by 14” dish. So, use what you have and double the recipe if it is the longer dish.
4. Pour in batter evenly, and let settle. *****
5. Cook on middle rack for 35 minutes (40 if recipe is doubled. Also. Check to see if done by inserting clean knife in the middle of bread and if the
knife comes out clean, it is done. If knife has batter stuck on it, then bake bread 5 more minutes)
6. Let cool, but while still a little warm, cut into pieces and put in a refrigerator dish, cover, and refrigerate. ******

Mommie’s Notes and Tips: For Mom’s Island Ginger Bread
* I have also made this with a substitution of other types of flours. I particularly like using 1/2 cup sorghum flour, 1/2 cup oat flour, and 2/3 cup whole wheat flour. If you double the recipe, try using 2 cups Organic Whole Wheat and 1 ½ cups Organic Buckwheat Flour. Now that is delicious!
** Remember that most cinnamon that you buy in the US is not Ceylon cinnamon, or what is often called “real cinnamon”, but is instead Cassia. Cassia cinnamon is a high source of coumarin, a naturally occurring toxin that may potentially damage your liver in high doses. Ceylon contains only traces of coumarin. Ceylon cinnamon may be found in health food stores and I prefer an organic
brand—Frontier Organic Fair Trade Ceylon Cinnamon.
*** I have recently learned that Himalayan Salt is the best for you, but you have to be careful from whom you buy it because most companies still use copper sifter/grinders that could have a toxic level of copper left in the salt. So check this out. Find a recommended company that uses a stainless steel grinder.
**** Extra tip: Roll raisons in flour before stirring into bread or cake batters to prevent them from going to bottom.
***** To make sure bubbles are out of the batter, give the filled dish a little tap on the bottom on your kitchen counter.
****** Refrigerating bread while it is still warm keeps the condensation in the bread tin moist. It is helpful to wipe the water collected on the inside of the lid off after the first hour of refrigerating.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
I have co-authored a book, “What’s Behind Your Belly Button?” that is a non-fiction psychology book on the intelligence of Gut Feelings and Instincts. That book was one that took a lot of serious reflection on over 40 years of counseling and research and was written as a professional in the field. But my cookbook is written strictly as a Mom and family cook, and was far more relaxing to write. Of course, cookbooks are tedious and every detail must be correct, as you do not want to leave something out that would cause a disaster in someone’s kitchen.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
If you are working on a cookbook, I advise you to take your time and do not be in a hurry! It is a very time consuming adventure, requiring you to cook your written recipes over and over to make sure they are correct and explained completely. Also, I had two people that tested my recipes and I think that is very important.

How did you decide how to publish your book and where is it published through:
I used Createspace to self-publish on demand. I love on demand publishing that saves trees!

Author Bio:
While Martha Char Love has spent her career life exploring the intelligence and psychology of gut feelings, she does not write “Mom’s Island Bakens” as a professional but as a Mom and lifetime family cook who has always had the well-being of her family’s gut and health in mind. She has used her long years of cooking experience coupled with her professional counseling abilities to write a book to guide people who have found it a necessity due to illness or simply a smart move toward well-being to strive to make healthy changes to their diet.

Martha Char Love, MA, PMA, is the co-author, along with her colleague Robert W Sterling, of “What’s Behind Your Belly Button: A Psychological Perspective of the Intelligence of Human Nature and Gut Instinct”, available on Amazon and in Hastings bookstores. She has made exploring and studying the intelligence of the gut response her life work as a former counselor and professor in psychology in community colleges; a licensed school psychologist for Alachua County Schools K-12 in Gainesville, Florida; and a researcher in the field of Analytical Psychology.

What inspired you to write your book?
I was tired of trying to cook in two places. I would be cooking my main course on the grill and then running into the kitchen to make the rest of the meal. And especially when I had guests over, I wanted to be outside visiting so I started to collect, refine and adapt recipes that would allow me to make an entire meal on the grill alone.

About your Book:
Nothing says summer like a barbecue. But if you’re tired of burgers and need some inspiration, then look no further.

You’ll find new marinades and interesting flavors to transform your grilled meats and vegetables from good to truly remarkable – sometimes without any more effort.

All the recipes are made for the grill so you can spend your time outside cooking rather than inside the kitchen.

Cuisine Style or Food Genre
Barbecue, Grilling, BBQ

Sample Recipe or Food Advice
I love outdoor cooking. The grill magically transforms the food and cooking outdoors is a nice break from the kitchen. But I believe the barbecue should be fun, quick and easy too. And it isn’t fun to always be running to the kitchen to prepare sides.

So, I created this barbecue book so that you can prepare an entire meal on the barbecue. It includes starters, salads, mains, sides and desserts. Some are super simple and they’re all delicious.

What formats are your books in
eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Everyone needs to eat. So why not eat, delicious, healthy (mostly) food all the time.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
My best advice is to just do it. Be passionate about the food that you’re writing about but start writing and sharing your success in the kitchen. Sharing makes all of us better cooks.

Author Bio:
When I cook I can’t help myself I cheat all the time. I cheat to save time. I cheat to save money. I cheat to maximize the flavor.

My cheats are all about finding shortcuts to help get delicious, homemade meals on the table.

I started cooking at a young age by “helping” my mom in the kitchen. I recalls many disasters and the patience and skill her mom deployed to rescue my attempts. After I left home, I continued to learn by trial and error and as I became more proficient at cooking I continued to expand my knowledge and efficiency in the kitchen.

What inspired you to write your book?
I LOVE to cook and I LOVE stuffed dishes.
I wanted to share my love and my experience with others.

About your Book:
If you are looking for Mediterranean recipes,Such as stuffed bell peppers, dinner ideas such as stuffed cabbage or stuffed pasta shell and even easy chicken recipes such as Chicken Stuffed with Dried Fruit andRice in sweet Soy Sauce, than you’ve come to the right place.
If you have told me a few years ago that what I would like to cook the most would be stuffed dishes, I would have not believe it. Stuffed dishes always looked delicious, but complicated and difficult to prepare, left to professional chefs or to those with lots of cooking experience.
I enjoyed eating them in restaurants but wouldn’t dare to try and actually preparing them myself.
Five years ago when I made my first stuffed pepper, I realized it is not as hard as I imagined. Actually it’s kind of fun and easy… then I began to indulge … Something about the act of coring, filling and assembling makes cooking creative and fun. And the taste? The tastes are so good that they make the task of emptying, filling, rolling, arranging etc. rewarding and so worth the efforts!
Since my first stuffed pepper, I continued to fill and roll almost everything I laid my eyes on; grape leaves, beets, tomatoes, squash and zucchini. And the filing? Almost everything is possible according to your taste: Ground meat, rice or quinoa, cheese or dried fruit.
In this book you will find the best recipes for stuffed dishes collected especially for you and grouped by categories: meat and poultry, vegetarian and vegan, dairy and sweets.
And most importantly, I’ve attached the Complete Guide for making stuffed dishes: all the secrets, tips, and principles that will make you an expert in stuffed dishes! Guaranteed!

Preparation:
• Core the zucchini and keep the insides for the stuffing and the top for cover.
• Pan fry the onions in olive oil until lightly golden. Remove from heat and cool.
• Mix the onions with the other ingredients of the filling, stuffing the zucchini and closing the top. Densely arrange a wide flat pan.
• In a blender, mix together all the sauce ingredients except the water to create a paste. Mix it with boiling water and stir. Pour over the zucchini and cook over low heat for about an hour at a gentle boil.
• Bake in the oven on medium heat, uncovered, for about fifteen minutes for a final brown.

My Food Advaice: Do Not Throw Anything Away!
When preparing stuffed dishes we use all parts of the vegetable. The contents of the vegetables can be used for stuffing or for the sauce. The small leaves that are not good for Stuffing can be arranged at the bottom of the pot or baking pan under the stuffed dish.

What formats are your books in
eBook

How do you see writing a food/cookbook as different from writing other genres of books?
I believe that when writing a cookbook it’s important to create a balance between keeping the recipes authentic and yet writing the method in a way the reader can follow with an ingredients that can be found in major groceries stores.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Write about the food that you love to eat and cook.

How did you decide how to publish your book and where is it published through:
I thought that self publishing is the best way for me. I like to manage my things on my own.

Author Bio:
My name is Shira and I am a mother and a wife.
Over the years, out of my love to cultures and people, I’ve traveled different countries and regions around the world:
India, Nepal, Thailand, Morocco, the Middle East, Greece, Spain, the Balkans, and more
When I arrive to a new place, what I particularly like is to try to remove my “tourist” way of thinking and try to really get the sense of the area , the culture and the people, as if I were local .
With love and respect.
I believe that the best way to connect to people and to really understand a culture is through its kitchen: through the spices, markets, different dishes, smells and flavors. Because I love to cook I’m often interested in different cultures cousin:
I explore, taste, smell, experience and of course take pictures.
Fortunately, I made good friends all over the world through my desire to learn and experience local cooking.
I try to share this loves with the readers who also love culture and people, who wants to experience authentic cooking and believe as I do, that food is made with love.
Enjoy the culinary journey!

What inspired you to write your book?
The love to culture, people and off course the food of north India.
I believe that cooking is not just a “task”, it connects people, involves all senses and requires patience and openness.
I wanted to share my culinary journey experience in north India with others.

About your Book:
If you love Asian food and especially Indian food, than you might love this book. This book will provide an introduction to Indian cooking: methods, history, cookware and more. In this Indian cooking kindle edition book you will find all kinds of Indian recipes: easy chicken recipes, quick dinner ideas (if you like something special), vegetarian recipes, Indian sweets, and a lot of spices such as saffron, cumin and turmeric..

This book will take you on a culinary journey through recipes and landscape and will give you a deeper glance of Northern India
The 50 best recipes of the region gathered especially for you as collected by the author during the years of culinary journey throughout north India.
This is not a regular Indian cookbook; this book gathers 50 AUTHENTIC north Indian recipes divided by different categories.
While most of eastern cookbooks are either inaccessible to the common western reader or it becomes “Americanized” in a way that the ingredients are being replaced with western industrial ingredients, making the recipes very different from its source.
The author choose to keep the recipes AUTHENTIC as she got them from the local people of north India. Along with that she attached an Indian-western ingredients dictionary- explaining about each ingredient and suggesting a reasonable, natural substitute in case one of the ingredient is missing,
Doing so, this cookbook will be great for all level of Foodies.
This book decently provides delicious tastes, smells and sights for the body & soul, takes you on a journey through the coulter and landscapes of north India and provides you an easy way to enjoy tasty north Indian dishes at home.

How do you see writing a food/cookbook as different from writing other genres of books?
I believe that when writing a cookbook it’s important to create a balance between keeping the recipes authentic and yet writing the method in a way the reader can follow with an ingredients that can be found in major groceries stores.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Write only about the food that you love to eat and cook.

How did you decide how to publish your book and where is it published through:
I thought that self publishing is the best way for me. I like to manage my things on my own.

Author Bio:
My name is Shira and I am a mother and a wife.
Over the years, out of my love to cultures and people, I’ve traveled different countries and regions around the world:
India, Nepal, Thailand, Morocco, the Middle East, Greece, Spain, the Balkans, and more
When I arrive to a new place, what I particularly like is to try to remove my “tourist” way of thinking and try to really get the sense of the area , the culture and the people, as if I were local .
With love and respect.
I believe that the best way to connect to people and to really understand a culture is through its kitchen: through the spices, markets, different dishes, smells and flavors. Because I love to cook I’m often interested in different cultures cousin:
I explore, taste, smell, experience and of course take pictures.
Fortunately, I made good friends all over the world through my desire to learn and experience local cooking.
I try to share this loves with the readers who also love culture and people, who wants to experience authentic cooking and believe as I do, that food is made with love.
Enjoy the culinary journey!

What inspired you to write your book?
Tea is an important cultural past time, which is having a revival through tea and reconnecting with oneself as a meditation or with friends. In this day of technology everything happens so quickly, so time is valued and what a better way than to connect with tea.

I grew up in a culture of tea where tea was served with every meal as well as special occassions such as going out for dim sum lunch or a celebration dinner. Tea was kept in small quantities and used sparingly much like precious gold.

I launched the love of tea as a way to creatively express my my interest in the culinary arts I rediscovered tea as an integral ingredient as well as an excuse just to take time. So, be bold and be creative in looking at tea and food in a whole new way.

About your Book:
Tea like fine wine obtains its taste profiles from the terroir. The land and the climate play an essential role in its taste profile.

Tea can be paired with certain foods to enhance the taste experience and my cookbook elevates tea to an integral ingredient. With using only 5 teas we can create the very best in taste adventures.

As a certified tea sommelier I want to share my tea adventures with you and to look at tea in a new way outside a teapot.

In a shaker muddle a spring of rosemary, add ice cubes, and liquid ingredients.

Shake 10 times, strain into glass.

Just prior to serving twist the orange peel over the drink to release the oils and rub rim of glass and discard.

Garnish with a sprig of rosemary, add two frozen lychees and serve.

VODKA INFUSED TEA

4 oz vodka
2 tsp Assam loose leaf tea

PREPARATION:

Infuse tea in an infuser in the vodka for 5 hours.
OR infuse directly in the alcohol and strain before bottling.
Do not leave tea in spirits as this will cause it to be bitter.

Bottle and use within 7 days.

What formats are your books in
eBook

How do you see writing a food/cookbook as different from writing other genres of books?
It takes a passion that includes food and writing. It is important that you are not of afraid of failure as it takes time and time again to rework and test recipes. It is like being a mad food scientist or a child just exploring.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
There is a need to always refine a recipe and to test it. I can read a recipe and know that it was not tested. Remember you need to be authentic to your readers.

How did you decide how to publish your book and where is it published through:
It was a natural evolution of experimenting and wanting to share my creations both for health and great innovative taste.

Author Bio:
Carol Mark is the founder and President of the love of tea, a purveyor of specialty pure blended teas that support art and social change through its sales of tea. Tea, in fact, played a key role in the fight for women’s rights in the 19th century in North America. Carol was active in humanitarian aidwork including opening the first girls’ library in Afghanistan with FemAid until breast cancer when she focused her recovery on tea and her interest in the culinary arts.

What inspired you to write your book?
I have a passion for cooking and wanted to share that will the world.

About your Book:
VALENTINE’S DAY RECIPES: QUICK AND EASY GOURMET FOOD TO SET THE MOOD.

If you have been looking for a book to wow your valentine then look no further. This simple Valentine’s Day cookbook has 40 step-by-step quick and easy gourmet recipes for you to impress that special someone with delicious foods!

We have all had this problem. You’re in the kitchen cooking the same foods for your special someone. But not anymore! With this STEP by STEP recipe guide and you will be wowing them with a home cooked gourmet meal that will rival some of the best restaurants in town.

This is the ultimate Valentine’s Day cookbook with 40 step-by-step quick and easy gourmet recipes which includes:

If you’re ready to make this year’s Valentine’s Day dinner a complete success Download this book today and set your special day off right.

Cuisine Style or Food Genre
Cooking Gourmet

Sample Recipe or Food Advice
By using the freshest ingredients, you will elevate your cooking to the next level.

What formats are your books in
eBook

How do you see writing a food/cookbook as different from writing other genres of books?
I don’t see it different at all. If I am passionate about something I will give it my all no matter the genre.

Author Bio:
Hi
My name is William A. Campbell Jr from Windsor Ontario Canada. I’m a single father of two children with a very hectic job in the corporate audio video field. I often work very long hours of the day and find that I do not have alot of time for my other passion “cooking” while enjoying my family time. My daughter wants me to hold her and dance around the room while my son is asking me to fix his computer or to play against him on ps4. Both of which are very hard to do while trying to cook up a pot roast that takes 3 hours to cook. So naturally what happened was that we started eating out more, more boxed dinners and pizza deliveries. I knew that was not the kind of foods that I wanted my children to be eating. So I went out looking for a solution. I found one in adding a pressure cooker into our kitchen. Soon after buying my pressure cooker I started cooking everything from scratch again. I was able to shave hours off of cooking dinner and had that extra time to enjoy with my family. This is why I created the No Fuss pressure cooker series for simple clean eating and my Holiday Pressure cooker recipes series. I hope that my guides will help you as much as they have helped me and my family. My Let’s Visit series was made by me for my daughter who I did not see for roughly six months of her life. I would often think about her and decided to write books so that once we were reunited that we would read them together. My prayers were answered and my daughter is now back in my life and we now read the books that I created for her. I hope you are your children enjoy the books as much as my daughter and I do.

What inspired you to write your book?
I wanted to to write a book that featured characters who live their lives in a values-based way in the “real” world. In addition, I wanted to be able to share my mother’s recipes with the world. I also wanted to lift the discussion of romantic comedy from relying on sex, nudity and language and show that a good story can be told with interesting characters, good dialog and plot.

About your Book:
Readers’ Favorite Award™-Winning Love on the Back Burner spins the story of sassy Alexandria D’Agostino. She is youngest in a tight-knit Italian-American family with a successful marketing career and a passion for cooking, yet her romantic life is less than 4-star. For years, she has tried cooking her way into men’s hearts by flaunting her old world culinary skills, but now, she’s changing the menu. She dishes up childhood favorites to a succession of first dates (recipes included). The book features an engaging cast of characters including a rock-star-turned- priest brother, a no-nonsense Italian immigrant grandmother, and a crew of friends who are always up for a good meal. With a dollop of persistence and a dash of laughter, will Alexandria discover the recipe for happiness — and perhaps love?

Cuisine Style or Food Genre
Romantic Comedy with a Dash of Home Cooking

1. Place the zucchini and potato slices in separate bowls.
2. Pour just enough sauce in each bowl to coat the slices without drenching them (usually about ¾ cup for zucchini and 1 cup for potatoes). Set aside the remaining sauce.
3. To assemble: Preheat the oven to 350ºF.
4. Pour the oil in the bottom of a 9” x 13” pan to coat.
5. Layer in this order: potatoes, zucchini, sprinkle of onions, sprinkle of cheese, sprinkle of bread crumbs. Repeat until the potatoes and zucchini are gone.
6. Pour the reserved sauce over the top. Add a final dusting of the cheese.
7. Cover with aluminum foil. Bake for 25 to 30 minutes, or until bubbly, then uncover and bake for about 15 minutes, or until the potatoes are done.

What formats are your books in
Both eBook and Print

How do you see writing a food/cookbook as different from writing other genres of books?
Weaving food into the plot of the story is more than just saying “and then she made pasta.” The author needs to set the stage for how and why the particular dish is, in itself, a character at that point and make it such that the reader is enticed to make that dish after reading the book.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Remember to get permission for any recipes that are not your own or that belong to your family. Copyrighting is a very serious issue. In addition, make sure that you have someone actually test any recipe that you will be including — you may have made a dish countless times, but remember that for someone else it is their first time. Also, as mentioned before, if the book is a novel, remember that the food/recipe is a character itself and give it the respect that it deserves.

How did you decide how to publish your book and where is it published through:
I am independently published. I made this decision after a long bout of submitting the book to countless agents who gave me very positive feedback about my writing, characters, and concept but said that books about food were “overdone.” I took a deep breath and decided to go independent because I know that books about food are always welcome.

Author Bio:
I have a marketing background, so the fears that many threw at me that I would have to market would my own book were not as great for me. If you are not willing to accept that you’ll spend a great deal of your time doing your own P.R., marketing, etc., then going independent is not necessarily the route for you.